Acorn squash is a traditional Thanksgiving side, but since your oven is pretty busy that day it’s good to have an alternate cooking method available. Making acorn squash in the crock pot is so easy I doubt I’ll use my oven again!
- Acorn Squash
- Brown sugar
How to cook acorn squash in a crock pot
The first step, of course, is to cut the squash and remove the seeds and membrane. Before you cut, decide how you want to serve the squash. If you plan to serve a bowl of whipped/pureed squash, then you only need to cut in halves. Plan for about 3 hours cooking time for this option, but once cooked it is easier to simply scoop the cooked squash out of the halves and mix before serving.
I sometimes like to make smaller slices of the squash before cooking. These are a little more “single serving” sized, which can form a more attractive display when serving. These also have the benefit of cooking much faster, typically 1½ – 2 hours is enough, depending upon the size of your slices.
Whichever way you slice, place them in the crock pot skin side down. Cover and cook on high 1½ – 2 hours for small slices and 3 hours for halves.
Simple pureed squash has a distinct flavor all its own. I will always associate this flavor with Thanksgiving. I piled a ton of butter on it as a kid.
Most people also like brown sugar on their acorn squash, which gives it a wonderful sweet and savory taste.
These flavors can be added before or after cooking. Or both – no judgement here!
To add before, melt a little butter and stir in brown sugar to form a paste. Then, use a small spoon and pastry brush to cover the upper surface of the squash wedge with the brown sugar paste. This sugary paste will lightly caramelize while the squash cooks and provide an extra bit of sweetness in every bite.
You can also add butter and brown sugar when cooking squash halves. For this option, I like to poke holes in the surface with a fork and then add butter and brown sugar to the cavity. The holes help the butter-sugar goodness to seep into the squash a little more.
Making your acorn squash in a crockpot is an “easy button”, which we all need for Thanksgiving cooking!
Acorn Squash in the Crock Pot
- 1½ – 2 pounds acorn squash
- 1 Tablespoon butter
- 2 Tablespoons brown sugar
- Cut acorn squash in half lengthwise. Remove the seeds and membrane.
- Cut each half into wedges.
- Place wedges skin side down in large crock pot.
- Melt butter and add brown sugar. Stir to make a thick paste. Spread the butter-sugar paste on the upper surface of each wedge.
- Cover crockpot and cook on high for 1½ hours. Check wedges for “doneness” by piercing with a fork. If needed, cover and cook 30 minutes more.
Nutrition values are estimates only, using online calculators. Please verify using your own data.